Easy Beetroot Dip
The color of this dip is just incredible! It is one of the reasons I love beetroot so much. This dip will impress party guests with very minimal effort....and you will look like a domestic goddess.
This recipe uses the most simple ingredients with beetroot as the main base. It is a great way to boost vegetable intake up in a way that is so simple and actually fun! The hint of cumin really gives it that little bit of something extra and the yoghurt a nice creamy texture. You can adjust this according to your tastes too. I actually made this in the Avent Combined Steamer and Blender - so many uses for this wonderful kitchen device which makes baby food so easy to make at home! These will be available to buy straight from my website very soon (and we always have great deals on them at my live events!).
Ingredients:
250 grams of beetroot. I actually use the pre-peeled vacuum packed ones. If you are using raw beetroot just chop into rough cubes and oven roast for about 45 mins.
2 pinches of cumin seeds
1-2 tablespoons of Greek yoghurt (and extra to adjust at the end)
1/2 lemon
Directions:
This dip makes for a wonderful platter centre piece. This colour really sets everything off. I can promise you this is toddler approved and can make a fun snack option or even a dinner with just a different set up! You can read more on my tips to a great platter on my blog here.
Happy dip making,
xxx Dr Julie Bhosale
This recipe uses the most simple ingredients with beetroot as the main base. It is a great way to boost vegetable intake up in a way that is so simple and actually fun! The hint of cumin really gives it that little bit of something extra and the yoghurt a nice creamy texture. You can adjust this according to your tastes too. I actually made this in the Avent Combined Steamer and Blender - so many uses for this wonderful kitchen device which makes baby food so easy to make at home! These will be available to buy straight from my website very soon (and we always have great deals on them at my live events!).
Ingredients:
250 grams of beetroot. I actually use the pre-peeled vacuum packed ones. If you are using raw beetroot just chop into rough cubes and oven roast for about 45 mins.
2 pinches of cumin seeds
1-2 tablespoons of Greek yoghurt (and extra to adjust at the end)
1/2 lemon
Directions:
- Put the beetroot, yogurt and small squeeze of lemon in the blender.
- Blitz all together (you may need to give the beetroot a gentle nudge and blitz again).
- Pour into a serving bowl and adjust according to taste with extra yoghurt or seasoning.
- Grab some vegetable sticks or healthy crackers (I highly recommend Nairns Oatcakes) and enjoy!
This dip makes for a wonderful platter centre piece. This colour really sets everything off. I can promise you this is toddler approved and can make a fun snack option or even a dinner with just a different set up! You can read more on my tips to a great platter on my blog here.
Happy dip making,
xxx Dr Julie Bhosale